Cooking Steps

1. 

   Step1:Prepare all materials.

2. 

   Step2:Butter is softened (not turned into oil). Add sugar and salt. Stir well. Use electric beater to whisk the butter slowly until it is bulky and fluffy.

3. 

   Step3:Add two eggs and stir well.

4. 

   Step4:Sift in low gluten flour and corn starch.

5. 

   Step5:Knead the dough by hand. The dough should be slightly dry and not excessively wet. It will not disperse because of drying. Put it in a container and refrigerate for 1 hour or about 15 minutes (I'm trying to save time).

6. 

   Step6:Spread tin paper (matte) on the baking tray. Take out the frozen dough. Divide it into the same size (about 10g each) and knead it into balls. Put it into the baking tray. Place an almond on each ball and press flat with your thumb. When pressing flat, there will be natural cracks (make sure to use the thumb, so that the force will be even. The baked ones will be beautiful).

7. 

   Step7:The oven can warm up at this time. Preheat for about 5 minutes. It's a complete set of pressed marguerites. When the oven is preheated, it can be put into the ove

8. 

   Step8:After preheating, put the baking tray in the middle layer. 170 degrees up and down. About 15 minutes. Slightly brown. The temperature of the oven should be controlled according to your own oven. Don't copy. My oven is changdida.